Chicken and Leek Soup

PennyBy Penny    

October 7, 2017

Make this with leftover chicken from a roast

  • Prep: 5 mins
  • Cook: 35 mins
  • Yields: 4 servings


2 knobs of butter

3 large leeks , chopped

2 garlic cloves minced

2 pints chicken stock- homemade or stock cube

3 potatoes peeled and diced

2 tspns dried tarragon

1 bay leaf

Salt and black pepper -to taste

Leftover roast chicken shredded or a poached chicken breast shredded or cubed

Double cream or milk


1Heat a knob of butter in a pan

2Add in the potatoes and all but a small handful of leeks

3Keep them moving so they soften but don’t colour

4Add in the garlic -stir

5Add the the stock bay leaf , tarragon and salt and pepper ( if Using stock cubes watch the salt )

6Simmer for about 20 minutes until everything is soft

7Remove the bay

8Blitz with a hand blender

9Stir through the shredded chicken and let it heat

10Mean while add the other knob of butter to a pan and cook the remaining leeks

11Swirl some cream or butter through the soup

12Adjust seasoning

13Serve topped with the leeks and croutons if liked

If you like a thicker soup you can add a cornflour water paste to help thicken


6 Reviews

Geraldine Pound

October 7, 2017

Lovely, thank you all for all your hard work.

Michelle Davey

October 7, 2017

That sounds lovely

Allison Frend

October 7, 2017

That sounds fab – going on my menu for this week!

Karen Clifton

October 7, 2017

Thank you 🙂

Feed your family for about £20 a week.

October 7, 2017

2 cloves I’ve just updated . P

Karen Clifton

October 7, 2017

How much garlic? It’s not listed in ingredients.